The perfect pasta to have up your sleeve to cook for any vegan friends or if you want to include more plant-based meals into your diet – it’s easy to prepare, uses pantry staples and affordable produce.
Ingredients
- 2 Tbsp olive oil
- 1 small red onion (sliced into small wedges)
- 3 medium carrots (cut into small rounds)
- 3 garlic cloves (crushed)
- ½ cup cashews
- 1 tsp Dijon mustard
- 1 Tbsp miso paste
- 1 cup vegetable stock
- 350g small-shaped pasta (we used bowties)
- 1-2 Tbsp olive oil
- ½ cup breadcrumbs
- ¼ cup parsley (finely chopped)
- Salt and pepper
Method
- Bring a large pot of salted water to a boil, ready to cook the pasta.
- Heat the olive oil in a medium saucepan or sauté pan over medium heat. Add the onion, carrots, garlic, salt and pepper. Let cook for 10 minutes or until everything starts to soften.
- Add the cashews, dijon mustard, miso paste and stock; boil before reducing to a gentle simmer with the lid on for 10 minutes.
- Cool for a few minutes before adding it to a blender and blend until smooth and creamy.
- While the sauce is simmering, cook the pasta per the packet instructions. Reserve ½ cup of pasta water.
- While the pasta and sauce are cooking, prepare the breadcrumbs. Add a little olive oil to a small fry pan over medium heat, add the bread crumbs and toast until golden brown. Remove from the heat and stir through the parsley and a pinch of salt and pepper.
- Drain the pasta (reserve ½ cup of pasta water), then add back into the pot and pour over the creamy carrot, and miso sauce. Slowly add the pasta water until you get it to the desired consistency – we used just over ¼ cup.
- Divide the pasta into four bowls and top with a generous sprinkling of the crispy breadcrumbs.
Variations
- You can toast the breadcrumbs in butter instead of olive oil.
- You can swap out the vegetable stock for chicken stock or bone broth.
